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Easy Caramelized Apples

Caramelized apples topped with ice cream and caramel in a dessert bowl with a spoon.

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Caramelized apples, sauteed in butter and sugar until well-coated with caramel, make a simple dessert with a scoop of vanilla ice cream and the best topping and filling for delicious pastries.


  • 2 middle-sized apples (see note #1)
  • 2 1/2 tablespoons (35 g) brown sugar
  • 2 1/2 tablespoons (35 g) salted butter
  • 1 pinch of ground cinnamon
  • 1 cinnamon stick (optional)
  • 1 pinch of salt or Fleur de Sel
  • 1/2 lemon, juice


  1. Peel and remove the core using an apple corer. Cut them into quarters, then each quarter in half. 
  2. In a skillet or a saucepan, melt the butter. Once the butter is well melted, add apple slices and cinnamon stick (optional) to the skillet and sprinkle with brown sugar. Cook apples over low heat for 6-9 minutes, stirring regularly, until the apple slices are colored, and the sauce turns light brown. Sprinkle with ground cinnamon and a pinch of fleur de sel if you desire.

  3. Remove the apples, deglaze the pan with lemon juice, and pour over the apples. Serve hot, warm, or cold with a scoop of vanilla ice cream and cooking sauce.


  1. Opt for firm apples such as Golden, Gala, Pink Lady, Granny Smith, Pippin Queen, Fuji, Honeycrisp, Jonagold, Crispin, and Braeburn.
  2. Respect the cookie settings to avoid burning caramel-like sauce.
  3. If the apples are not juicy enough, you may need to add some water.
  4. Add extra butter and sugar for delicious layers of flavor and juiciness.
  5. If you double or triple the recipe, sautee apples in batches.
  6. Add one teaspoon of honey or maple syrup at the end of cooking if desired.


Keywords: caramelized apples




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